Cowboy Caviar, Dinner at The Zoo (8 servings)
Have you ever noticed the veggie tray at get-togethers often goes largely untouched? Offering a veggie-heavy salsa/dip is a fantastic way to ensure party-goers are getting their daily dose of fiber while preventing the dreaded food waste. Pro-tip: using seasonal summer veggies will enhance the freshness and flavor of your dish!
1 can black beans rinsed and drained
1 can black-eyed peas rinsed and drained
1 cup tomatoes seeded and finely diced
1 jalapeño seeded and finely diced
1 cup corn can be fresh, canned or thawed from frozen
1 avocado chopped
3/4 cup red and/or orange bell pepper seeded and finely diced
1/2 cup red onion finely diced
1/3 cup cilantro leaves, chopped
1/3 cup olive oil
1/4 cup lime juice
1 tablespoon honey
1 teaspoon chili powder
1 teaspoon cumin
salt and pepper, to taste
Place the beans, black-eyed peas, tomatoes, jalapeño, corn, avocado, bell pepper, onion, and cilantro in a large bowl.
In a small bowl, whisk together the olive oil, lime juice, honey, chili powder, cumin and salt, and pepper.
Pour the dressing over the bean mixture and toss gently to coat. Serve as a salad or with chips.